Clearwater

Inspector's notes

No Certified Food Protection Manager (CFPM) available at time of inspection. Please obtain additional CFPMs to provide coverage when the unit is in operation prior to next routine inspection. You can find a list of accredited certification providers one our website at https://www.maricopa.gov/631/Environmental-Services ***3rd consecutive violation***

Inspector's notes

No Certified Food Protection Manager (CFPM) available at time of inspection. Please obtain additional CFPMs to provide coverage when the unit is in operation prior to next routine inspection. You can find a list of accredited certification providers one our website at https://www.maricopa.gov/631/Environmental-Services ***2nd consecutive violation***

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- Multiple ceiling tiles missing near utensil and food equipment storage area. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified manager present during inspection. Discussed with Chef that a certified manager should be present at all times during hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed salmon on the menu identified with as an item that can be undercooked with an asterisk. Chef stated that the salmon is cooked to the customer's liking and can be served rare/medium. The establishment had no parasite destruction sheet on hand at time of inspection to support this item being undercooked, nor any information on aquacultured fish (raised in pens, open water, pellet fed, etc.). Discussed with Chef that a parasite destruction letter or information on how the salmon is raised/fed is needed to support this type of cooking or they can cook the product completely to 145*F for 15 seconds. A re-inspection will be conducted on 7/31/2025. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed high temperature dish machine with a temperature of 154*F measured with inspector's min/max thermometer. Chef called for service at time of inspection. Chef instructed staff to not use machine to sanitized dishes and to use 3 compartment sink until unit has been repaired. Discussed with chef that any high temperature dish machine should be maintained at a minimum of 160*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a 1/6 pan of alfredo sauce, chicken gravy, marinara sauce, and enchilada sauce cooling in the walk-in cooler. With inspector probe thermometer the product measured 43* F - 46*F. Chef stated that the product was pulled from the steam table and cooled overnight in walk-in cooler. Chef voluntarily discarded product at time of inspection. Discussed with Chef that acceptable methods on cooling include placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shell eggs in the walk-in cooler and on the cook line that were not pasteurized. Chef stated that they received the product due to their regular product being out of stock. Chef voluntarily discarded product at time of inspection. Discussed with Chef that only pasteurized eggs should be used in this establishment if pooling and batch cooking. Undercooked egg orders cannot be prepared using unpasteurized eggs. Raw shell eggs can be used as part of the baking process or when making a single, fully cooked egg dish that is immediately served to a single customer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw portions of salmon thawing in the walk-in cooler still in their original reduced oxygen packages. Chef had staff remove from packaging at time of inspection. Discussed with Chef that all fish should be removed from its original packaging when thawing when in reduced oxygen packaging with a statement that says to remove the raw fish from the package while thawing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitizer bucket in prep area that measured 0ppm with quaternary test strips. Chef had staff replace at time of inspection. Discussed with Chef that all sanitizer should measure between 150-400ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excessive organic matter build up on the fan guards in the walk-in cooler. Discussed with Chef that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment with no testing device for high temperature dish machine. Discussed with Chef that a testing device should be present and used daily to monitor proper temperature of dish machine (heat thermal test strips or a thermometer). A re-inspection will be completed on 7/31/2025. Corrective Action: Correct prior to re-inspection.

Inspector's notes

-- Observed multiple packages of tuna and salmon in reduced oxygen packaging (ROP) thawing in reach-in refrigerator. Discussed with the person in charge (PIC) the requirements of removing the fish from packaging immediately upon completion of thawing. Requested at the time of inspection, the fish packaging be pierced opened. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk-in refrigerator and reach-in units in prep coolers, observed potato salad, corned beef, alfredo sauce, shrimp, sliced turkey, and tuna salad with date mark labels ranging from 11/23/24 through 12/3/24. At the time of inspection, all items past 7 (1 + 6) day timeframe were voluntarily discarded. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Observed potato salad, cut melons, and milk in server reach-in refrigerator with internal temperatures ranging from 51°F-56°F. The ambient temperature of refrigerator measured at 46°F. The person in charge (PIC) unsure exactly when the items were placed in the refrigerator. All TCS foods improperly cold held were discarded by PIC at time of inspection. Ensure TCS foods cold holding are maintained at 41°F or below.